Rising River Farm
13208 201st Ave SW Rochester, WA 98579 360-273-5368
info@risingriverfarm.com www.risingriverfarm.com

July16th *** Box 5

Hello,
We are busy as ever. Still weeding, weeding, weeding. In addition, the big project of the week is pulling and hanging all the garlic. You will be getting some of the new stuff today. The variety is called Musik and it is very strong in flavor. A little goes a long way. Harvesting in general is taking more and more time each week. Yesterday we harvested copious amounts of shell peas and broccoli, so you will see those today as well. The zucchini is also making an appearance. We are growing a familiar green type, Spineless Beauty (who comes up with these names, anyway?) and an Italian type called Costanato.

I have come across several great recipes this week that I will share with you today.

Coconut Curry Sauce-From a CSA Member
2 T olive oil
1 onion sliced
2 garlic cloves, crushed
1 inch piece fresh ginger, peeled and minced
3 T curry powder
1 tsp ground cumin
½ tsp cayenne pepper (or to taste)
½ tsp salt
1-14 ½ oz can chopped tomatoes (or equivalent peeled, chopped fresh ones)
1 cup light coconut milk

1. Cook onion, garlic, and ginger in oil until fragrant and soft, about 3 minutes.
2. Add curry powder, cumin, cayenne, and salt. Cook about 30 seconds until fragrant.
3. Add tomatoes and coconut milk and cook until heated through.

Thai Peanut Sauce From Betsie (my neighbor)


1 c. chopped onions
2 cloves garlic, minced
2 T. grated ginger
3 T. oil
1 jalapeno pepper, finely chopped
(can subst. Cayenne pepper)

1 c. peanut butter
1 ½ c. water or coconut milk
¼ c. soy sauce or tamari
2 T. cilantro or basil, for garnish

In a skillet, sauté the onions, garlic, and ginger in hot oil until tender. Add the jalapeno pepper, peanut butter, water, soy sauce or tamari, and honey and mix thoroughly. Slowly cook the sauce until it thickens. Serve with cilantro or basil as garnish. Some like it with a bit of vinegar or toasted sesame oil. Makes 4 cups.

Peanut noodles:

For sauce- For Noodles
1/2 cup smooth peanut butter ¾ lb dried thin linguine
1/4 cup soy sauce 4 scallions
1/3 cup warm water 1 pepper (red) cut into strips*
2 T chopped ginger 1 pepper (yellow) cut into strips*
1 garlic clove chopped 3 T sesame seeds
2 T red wine vinegar
2 tsp. honey
1 tsp red pepper flakes

1.Make dressing- combine all ingredients in a blender until smooth. About
two minutes, transfer to a large bowl.
2. Make Noodles- cook pasta, rinse well under cold water.
3. Add pasta, scallions, bell peppers (and/or other veggies) and sesame seeds to dressing tossing to combine, Serve immediately or store in fridge and warm to room temperature
before serving.

*The recipe calls for peppers, but you can replace them with other veggies until peppers are in season. Last night I used snow peas and chopped carrots. It was great!

Keep those recipes coming! We all could use a little inspiration at the end of a long workday.

Jennifer